Praline Ice Cream

What's pie without ice cream? Try our homemade Praline Ice Cream to top off a wedge of pie or enjoy it on its own.

Level:
Moderate

Yield:
4 1/2 cups

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Ingredients

1¼ c. sugar

¾ c. pecans

1 tbsp. butter

8 large egg yolks

2 c. heavy cream

2 c. whole milk

1 vanilla bean

½ tsp. pure vanilla extract

Directions

Make the praline: Coat a baking pan generously with oil and set aside. Place 3/4 cup sugar and 1/4 cup water in a small saucepan over medium heat and cook until sugar dissolves. Increase heat to high and cook until amber in color. Remove from heat and stir in the pecans and butter. Pour out onto prepared baking pan, cool to room temperature, and break into pieces. Set aside.

Make the ice cream: Fill a large bowl halfway with water and ice and set aside. Whisk the egg yolks and remaining sugar in a large bowl until they become thick and pale. Place the cream, milk, and vanilla in a medium saucepan and heat just to a boil. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return to the saucepan and cook over medium-low heat, stirring constantly using a wooden spoon, just until the mixture coats the back of the spoon -- about 2 minutes. Immediately strain into a clean medium bowl and set in an ice bath. Process in an ice cream maker according to manufacturer's instructions. Freeze for 1 hour. Fold the praline into the ice cream, cover with plastic wrap, and freeze until solid. Store in freezer for up to 1 week.